Being able to make my own bao is a bonus. It means I can stick some into the freezer and can have bao on tap, so to speak. Today I made some duck bao. I have a deep love for duck cook any which way EXCEPT soup. I cooked the fillings a day before I want to wrap.

Division on labour makes for a stress-free cook. My daughter is also on holiday so I have a chief bottle washer. I am using my old recipe but reduced the yeast to 1 pkt and added 1 tsp of sugar. In doing so I have to wait a bit longer for it to proof but it works the same. – Easy Char Siu Baozi (叉烧包) – Just Julie (julieolive.co.uk)

Cooking and baking is a forever learning process. If for any reason you think you are good enough then you are wrong. Recently I learned something new so am sharing another TIP.

New TIP – After wrapping and shaping your bao do not wait too long before steaming. 10 minutes is more than ample. I find the longer you wait the bao shape will sink a little and not stay in the same sexily shaped you wanted after steaming.